EPISODE 3 – WEXFORD TO CORK
John’s heading south to Cork, Ireland’s biggest and richest county for natural produce. He goes to the legendary Ballymaloe Cookery School, and meets Darina Allen, for many the matriarch of modern Irish food. Darina shows John how to make classic Irish soda bread and her daughter-in-law Rachel, herself a famous TV chef and author, makes an accompanying soup. There’s a visit to Cork City’s iconic English Market where John cooks and tastes some classic Corned Beef and out in the countryside, he tastes the county’s famous butter and meets a woman who went from hand-made cheesecakes in her kitchen to producing thousands of them every week.
